NEW BREADS THAT TASTE GREAT & ARE GOOD FOR YOU!!!

Latest market data from TNS shows that total retail sales of bread have gone from strength to strength with an increase of 12.7%* over the last 12 months. This is mainly as a result of consumers switching to seeded and continental style products which show a higher than average growth of over 15%. 

There are three products that are each suited to different applications and taste preferences. all three new products are mixes, which for the baker makes them easy to use and gives consistent  performance. Dosage rates can be varied to suit eating profile and target cost in use. 

Arkady Waldkorn Classic
Makes a very soft eating malty style of bread, which is very popular with UK consumers. The main ingredients are malt, barley, oat, lin and sunflower seeds. It is used at up to equal dosage to flour.

Arkady Waldkorn Krokant (for lighter bread & rolls)
For a lighter malt and rye tasting bread, perfect for rolls as well as light textured loaves. The main ingredients are semolina, lin, sunflower, rye and malt. Also used at up to equal dosage to flour weight.

Arkady Combicorn Malzsonne (sunflower and spelt)
For a great, rich rye tasting sunflower and spelt bread. Spelt is an ancient grain, currently gaining media interest and popular with consumers looking for new breads with a healthy image. In addition to spelt, Malzsonne also contains sunflower, rye, potato and sour dough. It is used at up to 50% on flour weight. 

Contact your BakeMark representative, or call 0800 783 4697 for further details.

*Data source: TNS Superpanel, 52 w/e 13th July 2008